*  Exported from  MasterCook  *

                    Paul Martin's Rhubarb Meringue Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST:
   1      Cup           flour -- sifted
          Pinch         salt
     1/3  Cup           shortening
   5      Tablespoons   cold water
                        FILLING:
   2 1/2  Cups          rhubarb -- 1-in pieces
   3      Tablespoons   flour
   1      Cup           sugar
   2      Each          egg yolks
     1/3  Cup           orange juice
                        rind of 1 orange -- grated
   1      Tablespoon    butter
                        MERINGUE:
   2      Each          egg whites
   4      Tablespoons   sugar
     1/2  Teaspoon      vanilla

    To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs.  Add water and work with a fork until mixture holds together.  Wrap in plastic wrap and refrigerate for 10 minutes.  Roll pastry and fit into a 9-inch pie plate.  Prick with a fork and bake at 400F
for 10 minutes.   For filling, sift sugar and flour together and add rhubarb.  Cook slowly until mixture thickens, stirring constantly.  Stir in egg yolk and cook 1 minute longer. Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell.   Meringue:  beat egg whites until frothy.  Add sugar by the
tablespoon, beating until stiff.  Add vanilla.  Spread meringue over the pie and return to 350F oven for 10-12 minutes, or until lightly browned.

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